Coarse kosher salt and freshly ground black pepper
Black Bean Burgers
In a small bowl, combine flaxseed meal and water. Let rest in the refrigerator for 15 minutes until it has thickened.
Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
Heat olive oil in a large skillet over medium heat. Add the red bell pepper, onion, and garlic. Cook until softened, 5-7 minutes.
In the bowl of a food processor, add half the black beans, all of the bell pepper mixture, breadcrumbs, flax egg, ketchup, worcestershire sauce, cumin, salt, and pepper. Process until well incorporated. It’s ok if there are still a few chunks.
Transfer the mixture to a bowl and stir in the rest of the beans and corn. If the mixture is still very wet and sticky, stir in a few more breadcrumbs at a time until you’re able to handle it.
Using your hands, form the mixture into 8 flat, even patties. Place the patties on the prepared baking sheet. Bake 20 minutes, flipping once halfway through, until the patties are firm and browned.
While the burgers are baking, prepare the avocado whip by placing all ingredients in the bowl of a food processor. Let the processor run until the avocado is smooth and whipped. Alternatively you could blitz the avocados with an immersion blender to get that perfectly smooth look, or mash them by hand for a chunkier spread.
Spread avocado whip on the bottom of a burger bun. Top with a leaf of lettuce, then add a burger, tomato, onion, ketchup, mustard, or any other toppings you enjoy and the top of the bun.
Nutritional information is for one black bean burger with ⅛ of the avocado whip and does not include buns or optional toppings.